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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Borscht Recipe

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This recipe for Borscht, by , is from Jukes Family Recipes 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Andera Brink

Category:
Category:

Ingredients:  
Ingredients:  
Extra virgin olive oil or vegetable oil
1 1/4 pound slice of bone-in beef shank with a lot of meat (or 1 pound of stew beef)
1 large onion, chopped (about 1 1/2 cups)
8 cups beef broth or beef stock
4 large beets (about 1 1/2 pounds), cubed
4 carrots (1 lb), peeled, chopped
1-2 large russet potato, peeled, cut into 1/2-inch cubes
2 cups thinly sliced cabbage
1/4 cup chopped fresh dill
3 tablespoons white or red wine vinegar
1 cup sour cream
Salt and freshly ground black pepper to taste

Directions:
Directions:
In a large soup pot or Instant Pot: heat oil, add meat and brown. Add onions, beets, cabbage and carrots and cook about 5 minutes. Pour broth over meat and veggies, bring to a boil, then turn down heat to a simmer and let cook until meat is tender/falling off the bone. About an hour and a half. Remove any bones. Chop meat into bite sized pieces as needed. (I use kitchen shears for this - much easier with hot meat). Add potatoes and cook an additional 15 minutes. Serve with a dollop of sour cream and a sprinkle of dill. Better the second day. Hearty, rich and warm. Yummiest served with warm rye, pumpernickel, or sourdough bread.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 prep, 2 hours cook

 

 

 

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